Volatile flavour constituent patterns of Terras Madeirenses red wines extracted by dynamic headspace solid-phase...

Area of Science:

• Analytical Chemistry
• Food Chemistry
• Oenology

Background:

• Volatile compounds significantly impact wine aroma and quality.
• Accurate analysis of these compounds is crucial for oenological studies and quality control.
• Portuguese Terras Madeirenses red wines possess unique volatile profiles.

Purpose of the Study:

• To develop and optimize an analytical procedure for volatile components in Portuguese Terras Madeirenses red wines.
• To enable qualitative and semi-quantitative analysis of these volatile compounds.
• To compare the performance of different solid-phase microextraction (SPME) fiber coatings.

Main Methods:

• Static headspace solid-phase microextraction (SPME) coupled with thermal desorption gas chromatography-ion trap mass spectrometry (GC-ITDMS).
• Optimization of SPME parameters: fiber coating, extraction time, and temperature.
• Evaluation of three SPME fiber types: polydimethylsiloxane, polyacrylate (PA), and divinylbenzene/carboxen on polydimethylsiloxane.

Main Results:

• The polyacrylate (PA) fiber coating at 30°C for 60 minutes with NaCl saturation (30%, w/v) yielded the highest volatile compound extraction.
• Over sixty volatile compounds were identified, including fatty acid ethyl esters, higher alcohols, and monoterpenols.
• The developed method proved effective for both qualitative and semi-quantitative analysis.

Conclusions:

• An optimized SPME-GC-ITDMS method provides a robust approach for analyzing volatile compounds in red wines.
• The identified volatile compounds contribute to the characteristic aroma profile of Portuguese Terras Madeirenses red wines.
• This methodology can be applied to further research on wine aroma and authenticity.